Vegetable Stir-Fry with Rice Noodles

A great pasta dish for any occasion:

Cut chili bell pepper and bell bell pepper in half and remove the core. Chop chili into small pieces, cut bell bell pepper into strips. Remove skin from carrots and cut into strips as well. Rinse chard leaves and spring onions and cut into strips. Cut the mushrooms into fine slices.

Pour boiling water over the noodles and soak for 10 minutes.

Sauté the chili in a frying pan with olive oil. Add all the vegetables and stir-fry for 3 minutes. Add mushrooms and noodles and fry for a short time at high temperature. Extinguish with clear soup and season with soy sauce, fish sauce, sesame oil and lime juice.

All the liquid should boil and the noodles should get a light crust.

Then fold in the plucked Thai basil and bring to the table.

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